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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Because it's been mentioned several times on this thread, I recently learned, much to my dismay, that real chefs regard Kerrygold butter as just a marketing gimmick. It's at the low end of "luxury" butter, if it even qualifies at all - the equivalent of Miller Lite. [/quote] Real chefs can stuff it then. I hate American butter and that kerrygokd is freakin’ delicious. It’s best just spread on bread. For baking, I need American butter or the stuff spreads too much. I’ve also taste tested if against local farm butter and kerrygokd wins. [/quote] Can you tell me more? I just bought a bunch of unsalted kerrygold for baking. [/quote]
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